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Monday, October 21, 2013

Spiced Butternut Squash and Cauliflower

This vegetable side dish is a treat in the autumn and winter when squash is abundant and fresh. Serve it with a beef tenderloin roast for an elegant dinner party. It is full of beta-carotene and also contains vitamin C and fiber. Sweet potatoes or carrots can replace the butternut squash.

Ingredients:

1 butternut squash, diced

1 head of cauliflower cut into florets (4 cups)

1 fennel bulb, sliced

2 tbsp olive oil

3 tbsp spice blend (recipe beside) or paprika

Salt to taste

Spice Blend:

1 tbsp paprika

1 tsp tumeric

1/8 tsp cayenne

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp black pepper

Mix all ingredients in a small bowl. Store in an airtight jar for up to 6 months.